Remove chicken from brine, and pat dry. Season chicken with salt and pepper. Place chicken breast on the grill over high heat until skin has charred grill marks and skin begins to crisp.

Place chicken on a sheet tray and rub with Truffled Butter. Place in oven to finish cooking, until an inserted thermometer reads 165°.

When the chicken is done, spoon a little more Truffled Butter over the chicken and allow it to melt down the skin of the chicken.

Into the bottom of a bowl, spoon Summer Squash Purée. Make a nice tight pile of Grilled Kale & Pecan Pesto Jazzmen Rice in the center of the bowl; place chicken breast on top. Drizzle white truffle oil around the bowl into the Summer Squash Purée to finish.

Make the rice: Bring 1 quart water, salt, and bay leaf to a simmer. Stir in rice, and bring back to a simmer for about 15 minutes. Cover with plastic wrap and turn off heat. Allow rice to steam for a few minutes. Uncover, and fluff with a fork.

Make the pesto: Rub kale leaves with a little bit of oil and season generously with salt and pepper. Lay leaves on the grill, set to high heat, and allow them to get a little charred. (This won’t take but a minute on both sides.) Once you’ve removed the kale from the grill pull the leaves away from the stems and discard stems.

In the work bowl of a food processor, place kale leaves, basil, parsley, pecans, Parmesan, and lemon juice. Pulse until a chunky paste forms. Drizzle 1 cup canola oil into food processor as it’s pulsing to bring all ingredients together.

In a large bowl, mix together rice and pesto. Rice should be moist and well coated, but not clumpy.

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